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Preserving the last of the garden with our family traditional green tomato relish named piccalilli. This traditional green unripe green tomatoes recipe comes from Jim’s mother family, the Ross family. Piccalilli traces back to New England in the late 1800s.
Grace’s original recipe does not call for the water bath, however, to be on the safe side Jim and I water bath any canning recipe. Pint Jars are the best option, just the right size.
Grace would make this recipe at the end of the garden season and would keep the jars in the root cellar and serve the condiment for Sunday dinner and especially on Thanksgiving and Christmas.
I loved all the preserved relishes my Aunt Lois made so when I was introduced to this wonderful full flavored relish I knew we had to make this with our green tomatoes at the end of the season.
- Ball Canning Jars
- Lids & Rims
- Large Canning Pot
- Stock Pot for boiling Water
- Ball Secure-Grip Jar Lifter (a must)
- Canning Funnel
- Cutting Board
- Paring Knife
- 3/4 peck Green Tomatoes
- 6 Sweet Green Peppers
- 2 Red Peppers
- 3 Stalks Celery
- 10 Large Onions
- 1 Medium Cabbage
- 1/4 cup Mustard seed
- 2 TLB Cinnamon
- 1 tsp Black Pepper
- 1 TLB Whole Cloves
- 2 cups Brown sugar
- 1/4 cup Salt
- 6 cups Cider Vinegar
- Grind the first six ingredients separately and sprinkles salt through layers.
- Let stand overnight and in the morning train thoroughly.
- Put the ground vegetables in the preserving kettle with spices and vinegar and cook about 1 1/2 hours.
- Then put in jars and seal.
- Water bath for 30 minutes.
- Make sure that you wash the jars in the dish washer to sterilize.
- Boil for 5 minutes in water on the stove the lids & rims.
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